Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup uncooked rice
- 2 cups water
- 1 tablespoon butter or margarine
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground turmeric
- 1 10-ounce package frozen cooked shrimp, thawed
- 1/4 cup finely chopped onion
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 teaspoon dill weed
- =
Directions
Combine rice, water, butter, mustard and turmeric, in 2-quart saucepan. Bring to a boil. Stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
Combine rice, shrimp and onion in large bowl. Blend oil, lemon juice and sugar. Pour over rice mixture; toss. Sprinkle with dill weed. Garnish with lemon wedge and fresh dill, if desired.